I have discovered a new, *sweet* dessert recipe blog that I love, GrandBabyCakes. Jocelyn, the blogger, has generously allowed Diva Entertains to share her recipes and pictures on our blog – THANK YOU JOCELYN! I encourage you to visit her site! While there, you can sign up to receive her recipes via email like we did.

This cinnamon roll cake is so darn fabulous! A delicious version of rolls that is much easier to make!

Cinnamon Roll Pound Cake

For The Cake

3 sticks unsalted butter at room temperature

2 tablespoons shortening or oil

1 1/2 cups granulated sugar

6 large eggs, at room temperature

3 cups sifted cake flour

3 teaspoons baking powder

1 teaspoon salt

1 cup sour cream

1 tablespoon vanilla extract

For The Swirl

1 stick unsalted butter, melted

1 teaspoon vanilla extract

2/3 cup brown sugar

1 1/2 teaspoons ground cinnamon

1 tablespoon all purpose flour

For The Cream Cheese Glaze

1 package (8 ounces) cream cheese, softened

1/2 cup confectioner’s sugar

1/4 cup milk or more if needed

1 teaspoon vanilla extract

DirectionsFor The Cake
Preheat oven to 325 degrees.

In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs, one at a time, beating well after each addition.

Add half of sour cream to mixer and combine. Next add baking powder and salt to cake flour and pour half of flour mixture into cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don’t over mix.

For the Swirl
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray one bundt pan with baking spray. Pour 1/4 of cake batter into bundt pan. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.

For the Glaze
In a mixer bowl, beat together cream cheese, confectioner’s sugar, milk and vanilla extract until smooth and pourable. Pour the glaze over the pound cake and serve.